Chinese Beef Egg Over Rice Recipe

Beefiness and Egg Stir Fry Rice Bowls

Posted:6/eighteen/2017 Updated:9/02/2020

Beef and Egg Stir Fry is ane of those dishes that provides both comfort and satisfaction at the cease of a busy day. "Piece of cake-to-brand" and "piece of cake cleanup" are hallmarks of our simplest, most loved go-to dishes (which we keep in a handy listing: Quick and Piece of cake dishes), and this Beef and Egg Stir-fry certainly fits the bill.

A Simple Cantonese Meal Over Rice

You only slice up your beef, lightly beat a couple of eggs, fire up the wok and your handy dandy rice cooker, and these rice bowls are ready faster than information technology would take for your local delivery guy to make it to your house!

You may be thinking that this Beef and Egg Stir Fry seems like a weird combination. It'south actually a mutual Cantonese rice plate meal that y'all tin find on the menu at old-school Chinatown restaurants.

You'll run across information technology right alongside the Beef Tomato Stir Fry, Cantonese Beefiness, and Curry Beef, all served piping hot and fresh on a large platter of white rice!

I should besides mention that if y'all love our Shrimp and Lobster Sauce, and so you will as well love this dish, because the concept and cooking method are both very similar. Both dishes may expect a picayune hodgepodge to some, but the taste…well allow'southward just say there's a reason these unlikely combos have persisted!

Becoming A Go-To Recipe

Then, the next time yous are wondering what to do for dinner and don't want to spend a lot of time in the kitchen, endeavor this Beef and Egg Stir Fry! And while you're eating it, you'll exist thinking:

• Why don't I do this more than often?
• Man, this is a great basin of food!
• Do I have enough beefiness to make this once more tomorrow???

(In that club. Based on my personal feel.) Savor this quick and easy beef and egg stir fry dish folks!

Cantonese Beef and Egg: Recipe Instructions

Prepare the beef. A good tip is to slice it when it's even so slightly frozen, merely soft enough to cutting. This makes slicing perfectly uniform pieces quick and easy! Toss the beefiness with i teaspoon of oil, the light soy sauce, cornstarch, and baking soda, until the beefiness is well-coated.

Set aside to marinate for fifteen minutes. If you're starting with slightly frozen beef, it should come downward to room temperature. You can also do this step in advance!

For more information on preparing beef, encounter Pecker's post on How to Slice and Velvet Beefiness for stir fries.

Heat your wok until just smoking, and spread 1 tablespoon of oil effectually the perimeter. Immediately add the beefiness, and spread it in an even layer beyond the wok. Sear for 30 seconds, and give the beef a stir to ensure it cooks evenly.

Add the garlic and a pocket-size handful of the white parts of the scallions. Quickly stir-fry to combine. Next, add the Shaoxing wine, and stir for some other 20 seconds.

Add together the craven stock, salt, saccharide, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and fresh basis white pepper, and let everything come up up to a low boil.

Make the cornstarch slurry, and stir it into the sauce. Permit the sauce simmer and thicken until it coats a spoon. If y'all similar your sauce thicker, add more cornstarch and water; if you similar your sauce thinner, add more stock. Yous're the cook, so make it the way you like information technology!

Adjacent, pour the lightly browbeaten eggs over the mixture, and use your spatula to fold it gently into the sauce so the egg cooks in ribbons rather than in large clumps.

Afterwards nearly 10 seconds, add together in the rest of the scallions and proceed folding the egg into the sauce for another v seconds.

Serve this Beefiness and Egg Stir fry over steamed rice!

Prep: 25 minutes

Melt: 5 minutes

Total: thirty minutes

For the beef, y'all'll need:

• ▢ 8 ounces flank steak (225g, thinly sliced)
• ▢ 1 teaspoon oil
• ▢ 1 teaspoon lite soy sauce
• ▢ one teaspoon cornstarch
• ▢ 1/8 teaspoon baking soda

• Ready the beef--a practiced tip is to slice information technology when information technology's still slightly frozen, but soft enough to cut. This makes slicing perfectly compatible pieces quick and easy! Toss the beefiness with ane teaspoon of oil, the soy sauce, cornstarch, and baking soda, until the beef is well-coated. Set aside to marinate for 15 minutes. If you're starting with slightly frozen beef, it should come up down to room temperature. Yous can too do this stride in advance!

• Heat your wok until just smoking, and spread one tablespoon of oil around the perimeter. Immediately add the beef, and spread it in an even layer across the wok. Sear for 30 seconds, and requite the beef a stir to ensure it cooks evenly.

• Add the garlic and a modest handful of the white parts of the scallion. Quickly stir-fry to combine. Next, add together the Shaoxing wine, and stir for another 20 seconds.

• Add the chicken stock, table salt, sugar, soy sauces, oyster sauce, sesame oil, and fresh footing white pepper, and permit everything come up to a low eddy.

• Brand the cornstarch slurry, and stir it into the sauce. Let the sauce simmer and thicken until it coats a spoon. If you like your sauce thicker, add more than cornstarch and h2o; if you like your sauce thinner, add more stock. You lot're the melt, then make it the way you like it!

• Next, cascade the lightly beaten eggs over the mixture, and use your spatula to fold it gently into the sauce so the egg cooks in ribbons rather than in large clumps. After nigh ten seconds, add in the rest of the scallions and continue folding the egg into the sauce for another v seconds. Serve over steamed rice!

Calories: 485 kcal (24%) Carbohydrates: 24 1000 (8%) Poly peptide: 40 m (80%) Fat: 24 one thousand (37%) Saturated Fat: 6 g (30%) Cholesterol: 241 mg (80%) Potassium: 815 mg (23%) Fiber: 1 g (four%) Sugar: 6 g (seven%) Vitamin A: 355 IU (vii%) Vitamin C: iii.eight mg (5%) Calcium: 72 mg (seven%) Fe: three.vii mg (21%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional data every bit a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such every bit brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in whatever recipe. Various online calculators as well provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, utilize your preferred nutrition calculator to determine nutritional information with the bodily ingredients and quantities used.

Most Bill

Neb is the dad of The Woks of Life family. He grew upwards in upstate New York, working through high school and college in restaurants with his father, a chef. Rose from pocket-size ancestry as a Burger Male monarch sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family'south Chinese eating place, while also learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

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